Ingredients List (Serves 3)
1 tsp coconut oil
150g white onion, chopped
100g leek, chopped
600g boneless, skinless chicken thighs
400ml chicken or vegetable stock (made with one organic stock cube)
300g new potatoes, halved
A pinch of ground black pepper
1 tsp dried tarragon or thyme
120g carrot, peeled and sliced
100g spring greens (if available) or green cabbage, shredded
100g frozen peas
2 tbsps basil pesto
2 tbsps crème fraîche
Nutrition Info:
Per serving: 580 calories, 24g fat, 34g carbs, 57g protein
Preparation Instructions:
Heat the oil in a large saucepan over a medium heat
Add the onion and leek and fry gently for 5 minutes, stirring occasionally
Add the chicken and fry for 6 minutes, stirring frequently until lightly browned
Add the potatoes, stock, black pepper and tarragon
Stir well, cover and simmer for 20
minutes, or until the potatoes are tender
Add the carrot and spring greens
Cover and simmer for 5 minutes
Add the peas and simmer for 2 minutes
Stir in the pesto and cook for 1 minute
Add the crème fraîche, stir well and serve